Then make sure to double up when you cook this recipe and freeze the leftovers of soup in portions for up to two months. Simmer 8 minutes Set aside 1/4 cup coconut milk for garnish. Apricot Juice can be purchased at the following shop: Apricot Juice can be crafted using the. Add pumpkin and stir to coat in the flavours for around 2 minutes. Apricot Juice is a consumable item used to restore Stamina. Add onion and garlic, cook for 2 minutes until soft. You can also add your choice of fresh herbs, although I found fresh basil to be a perfect addition that adds a little sweetness to the dish. Saut Heat oil in a large heavy based pot over medium high heat. You can replace the coconut milk with dairy cream if you are more into the low carb, high-fat lifestyle. This soup recipe is completely plant-based and vegan-friendly. The broccoli ensures you get folic acid, potassium, fiber, vitamins K and C – which builds collagen and is a powerful antioxidant agent. Spinach, packed with iron, vitamin K, Vitamin A, Vitamin C and Vitamin B2, all of which helps the function of red blood cells. Add onion and garlic Cook about 5 minutes, stirring, until softened. I wanted to combine the powerful green goodness from both spinach and broccoli, in this easy soup recipe. We just can’t have enough soup recipe inspiration, right? So versatile, so healthy and totally freezable, this soup is one for the weekly meal plan – so get cooking! ![]() Pumpkin nutrition per 100g (raw): 6.5 g total carbs, 0.5 g fiber, 6 g net carbs, 1 g protein, 0.1 g fat, 26 calories. Pumpkin is low carb, low calorie, low fiber, low protein, and contains vitamin A, vitamin C, and iron. Jumping in with another nutritious soup recipe today, and this time around it is a Vegan Spinach and Broccoli Coconut Soup. Add half litre water to cook pumpkin.Add chopped coriander stalks, salt and close the lid.Boil rapidly for 15 minutes until pumpkins become tender. The nutrition values for low-carb pumpkin and coconut soup calculate at just under 10grams of net carbs.
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